Pesto Zucchini noodles with Roasted Tomatoes

Day 3

Pesto Zucchini noodles with Roasted Tomatoes

RATINGS  Me:7  Husband:Out of Town  Kids:0 plus 8 thumbs down

 Zucchini Noodles is a standard (read boring) dish so made a large batch of pesto that fit into the parameters of the nutrition challenge.  If you double the recipe the pesto can be divided and frozen to use later. I also made roasted tomatoes to add flavor but that takes about 3-4 hours in the oven.

Pesto Recipe
Prep Time: 10 min  Total Time: 10 min Servings:4
 Ingredients

•  2 cups of basil
•  3 cloves of garlic
•  2 tbsp of raw nuts I used pecans
• 2 tbsp olive oil
• 1 tsp dried oregano
• pepper to taste

Instructions

1. Place the basil, garlic, nuts, oregano, and pepper in the food processor and blend.  Slowly adding the olive oil through the top.
2. Add to noodles and serve

Notes
Roasted Tomato Recipe

1.  Preheat oven to 225 degrees
2. Cut roma tomatos in half and lay on a baking sheet
3. Add whole garlic cloves in between the tomatoes
4. Drizzle tomotoes with a tiny amount of olive oil
5. Cook for 3-4 hours checking on them